#Emulsion in cooking full

#Emulsion in cooking full

Read the full Food Technology article here. O/W emulsion appears to be just oily, dirty water a drop of the emulsion added to water disperses (Figure 11.1 a). The same elements that are often good emulsifiers also are used in other ways in foods, such as keeping bread from going stale, reducing the amount of cocoa butter in chocolate which also reduces calories, and can help cakes stick less to the side of the pan. Other common emulsifiers in foods include proteins, gums, and various fatty acids. Food emulsions are produced from two immiscible liquids (usually oil and water), which in the presence of an emulsifier and by applying an emulsification. Oil and water do not mix naturally, so a vigorous whisking is used to combine these ingredients until uniform. The ingredients are usually a fat or an oil, like olive oil, and a water-based liquid like broth, vinegar, or water itself. Using an emulsifier correctly in a sauce or mixture requires adding the ingredients in the proper order, and often at a specific temperature. To emulsify means to combine two ingredients together which do not ordinarily mix easily. In the kitchen this can be achieved by vigorous beating or whisking, or using a hand mixer. The way emulsifiers work is by coating the molecules of a certain fluid, making it easier to mix with the other ingredients, and also keeping the mixture together over a longer period of time without separating. Egg yolks are another example of an emulsifier they contain lecithin and cholesterol, which makes them a great binder for sauces like mayonnaise. Mayonnaise is another type of emulsion, as is sauce hollandaise. An example of an emulsion is a vinaigrette, where oil and vinegar are combined. Lecithin is a common emulsifier that is naturally found in soy oil. In culinary terms, an emulsion is a combination of two liquids that don't usually mix. When packaged and manufactured on a larger scale, most of these foods need emulsifiers to stabilize the mixture and keep the different ingredients from becoming separated.

There are several common foods that are considered emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise.